Greek Chicken Pita Pockets

Greek chicken pita pockets are one of my go-to options for lunch. They are super easy to prep for the week and are packed with so many good nutrients! Grill some chicken, chop some veggies and add your favorite hummus. I like to keep the salad filling, chicken, and hummus in separate or divided containers to make sure everything stays fresh.

You can cook the chicken in the oven or a grill pan on the stove but more often than not, you will still find me outside grilling in the middle of winter. It is just a little taste of summer to hold me off until warmer temperatures arrive. If you are prepping for the whole week, be sure to follow food safety guidelines and freeze your chicken for use later in the week. I also suggest doubling the chicken and freezing it so you will have it ready for your next round of Greek chicken pitas.

Greek Chicken Pita Pockets

Print Recipe

Fresh greens, veggies, chicken and feta packed into a pita for an easy lunch.

Course Main Course

Cuisine Mediterranean

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 5 lunches

Ingredients

Grilled Chicken

• 2 large chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• salt and pepper

Pita filling

• 5 cups mixed salad greens
• 1 English cucumber (sliced)
• ½ cup crumbled feta cheese
• ½ cup cherry tomatoes (sliced lengthwise)

Other

• 5 pitas (sliced in half)
• 1 16 oz. bag baby carrots
• 1 10 oz. container hummus (divided into 2 tbsp servings)

Instructions

Grill Chicken

• Brush chicken breasts with olive oil, sprinkle with paprika, salt and pepper
• Heat grill to medium high heat and grill chicken until cooked through (about 20-30 minutes)
• Let chicken rest about 10 minutes
• Slice chicken into small pieces and divide among 5 containers

Assemble pita ingredients

• Divide all ingredients of the pita filling among 5 containers
• Add baby carrots (divided) to same container
• Add 2 tbsp of hummus to 5 small containers
• When ready to eat, assemble pitas and enjoy!